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Keto Zucchini Bread

This is a quick and easy, low-carb alternative to traditional zucchini bread! It's super simple to throw together and makes for an awesome addition to weekend brunch or a quick breakfast during the busy work week!
Prep Time:
10 mins
 Cook Time:
60 mins 
Total Time
70 mins

Makes 10 Servings



  1. Preheat oven to 350ºF and line a loaf pan with parchment paper.
  2. In a medium bowl, shred zucchini and transfer to a colander to drain.
  3. Meanwhile, whisk together almond flour, cinnamon, nutmeg, baking soda, and salt in a large bowl.
  4. Transfer zucchini to a clean kitchen towel and squeeze out as much excess water as possible. Add zucchini to almond flour mixture along with the eggs and stevia.
  5. Stir until well combined and taste to adjust sweetness depending on your preference.
  6. Fold in chopped walnuts and transfer to loaf pan. Top with remaining walnuts. 
  7. Bake for 50-60 minutes or until golden brown on top and knife inserted into the middle comes out clean.
  8. Let cool and serve. Store in an airtight container. 
Nutrition Per Serving (1 biscuit): Calories: 193; Total Fat: 15g; Protein: 8g; Total Carbs: 6.5g; Fiber: 3.5g; Net Carbs: 3g

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